Beurre Manié

Beurre Manié

A simple butter-flour paste that thickens sauces and stews in minutes.

Total 5 min Makes 16 oz Calories 52/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Beurre manié is equal parts softened butter and flour kneaded into a smooth paste, whisked into simmering liquid to thicken it quickly without lumps. French cooks rely on it as a last-minute fix for thin gravies, stews, and pan sauces. Unlike a roux, it requires no cooking before use, making it a handy pantry trick.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup all-purpose flour

Method

  1. Place the softened butter and flour in a small bowl.

  2. Mash and knead the butter and flour together with a fork or your fingers until a smooth, uniform paste forms with no dry flour streaks.

  3. Shape the paste into a log or small ball and wrap tightly in plastic wrap.

  4. Refrigerate until needed, up to 1 week, or freeze for up to 3 months.

  5. To use, whisk small pieces of the chilled paste into simmering liquid a little at a time, allowing each addition to melt and thicken for a minute before adding more, until the desired consistency is reached.

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    Beurre Manié

    Beurre manié is equal parts softened butter and flour kneaded into a smooth paste, whisked into simmering liquid to thicken it quickly without lumps. French cooks rely on it as a last-minute fix for thin gravies, stews, and pan sauces. Unlike a roux, it requires no cooking before use, making it a handy pantry trick.

    5 min 16 oz 52 cal

    Ingredients

    • 1/2 cup unsalted butter, softened
    • 1/2 cup all-purpose flour

    Method

    1. 1

      Place the softened butter and flour in a small bowl.

    2. 2

      Mash and knead the butter and flour together with a fork or your fingers until a smooth, uniform paste forms with no dry flour streaks.

    3. 3

      Shape the paste into a log or small ball and wrap tightly in plastic wrap.

    4. 4

      Refrigerate until needed, up to 1 week, or freeze for up to 3 months.

    5. 5

      To use, whisk small pieces of the chilled paste into simmering liquid a little at a time, allowing each addition to melt and thicken for a minute before adding more, until the desired consistency is reached.